About the Recipe
2 1/2 pounds potatoes, scrubbed and cut into 2-inch wedges
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, divided
1/4 teaspoon ground pepper
1/3 cup finely chopped parsley
1 teaspoon finely chopped lemon zest
1 teaspoon finely chopped garlic
1 tablespoon toasted pine nuts, finely chopped
Preheat oven to 425 degrees F.
Toss potatoes with olive oil, 1/4 teaspoon salt and pepper on a large rimmed baking sheet until combined, then spread potatoes into an even layer. Roast, flipping potatoes once halfway through cooking, until the potatoes are tender and beginning to brown, about 25 minutes.
Meanwhile, combine parsley, lemon zest, garlic, pine nuts and the remaining 1/4 teaspoon salt in a small bowl. Serve alongside or sprinkle over the potatoes before serving.